Name: Haloumi schnitzel with sweet potato chips
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 200 grams wholemeal sourdough bread; ½ tsp smoked paprika; 2 tbsps coarsely chopped flat-leaf parsley; 3 eggs, beaten lightly; ⅓ cup (75g) wholemeal plain flour; 2 225g packets haloumi, cut in half horizontally; Olive oil, to shallow-fry; 2 medium sweet potatoes (800g), scrubbed, cut into thin rounds; Assembly ingredients; 250 grams cooked baby beetroot; ½ cup (160g) caramelised onions; 2 wholegrain bread rolls (1 oval, 1 round); 4 long slices store-bought char-grilled eggplant; 90 grams baby spinach leaves; ¼ cup (75g) aïoli; 2 eggs

Get your meal prep game on with this meat-free haloumi schnitzel and sweet potato chips recipe. This easy recipe can be turned into four delicious other meals that require little effort and time.

For more fresh, meat-free meals, turn to our collection of vegetarian recipes.

Haloumi schnitzel sanga (left) & haloumi schnitzel salad (right)

MEAL 2: HALOUMI SCHNITZEL SANGAS

To make beetroot relish, julienne 1 beetroot and combine with 2 tablespoons caramelised onion. Fill 1 oval roll with 1 portion reheated haloumi schnitzel + 1 portion reheated sweet potato chips + beetroot relish + 2 slices eggplant + 30g spinach. Thin 1 tablespoon aioli with water; drizzle over filling.

MEAL 3: HALOUMI SCHNITZEL SALAD

Combine 1 portion reheated sweet potato chips + 30g spinach + 2 slices eggplant, sliced + 1 baby beetroot, quartered. Top with 1 portion reheated haloumi schnitzel, thickly sliced. Thin 2 tablespoons aioli with a little water and drizzle over salad.

Haloumi open sandwich (left) & haloumi frittata (right)

MEAL 4: HALOUMI OPEN SANDWICH

Split round bread roll; char-grill for 1 minute each side or until char marks appear. Reheat 1 portion sweet potato chips on char-grill for 30 seconds each side or until char marks appear. Top bun halves with 2 tbsp caramelised onion + 1 beetroot, sliced + sweet potato chips + 1 portion reheated haloumi schnitzel, sliced.

MEAL FIVE: HALOUMI FRITTATA

Chop 1 portion haloumi schnitzel + 1 portion sweet potato chips + remaining beetroot into cubes. Whisk together eggs + 2 tablespoons caramelised onion. Heat a greased 15cm ovenproof frying pan over medium heat. Scatter chopped ingredients over base of pan; pour over egg mixture. Cook for 5 minutes or until starting to set. Transfer pan to a preheated grill; cook for 10 minutes or until set. Slide frittata out of pan; cut into wedges. Serve with 30g spinach.

Ingredients

200 grams wholemeal sourdough bread

½ tsp smoked paprika

2 tbsps coarsely chopped flat-leaf parsley

3 eggs, beaten lightly

⅓ cup (75g) wholemeal plain flour

2 225g packets haloumi, cut in half horizontally

Olive oil, to shallow-fry

2 medium sweet potatoes (800g), scrubbed, cut into thin rounds

Assembly ingredients

250 grams cooked baby beetroot

½ cup (160g) caramelised onions

2 wholegrain bread rolls (1 oval, 1 round)

4 long slices store-bought char-grilled eggplant

90 grams baby spinach leaves

¼ cup (75g) aïoli

2 eggs

Method

1.Tear bread into a food processor bowl. Add paprika + parsley; process until fine crumbs form. Place egg + flour + breadcrumbs in three separate shallow bowls. Dip each piece of haloumi in flour; shake off excess.

2.Dip in egg; drain off excess. Evenly coat in breadcrumbs; pat crumbs to adhere. Place crumbed haloumi on a tray lined with baking paper. Heat 1cm oil in a large non-stick frying pan over medium heat.

3.Cook half the haloumi schnitzels for 3 minutes on each side or until golden; transfer to paper towel to drain. Wipe pan clean; repeat with oil and remaining haloumi schnitzels. Scoop crumbs from the oil in pan and discard.

4.Heat 2 tablespoons oil in pan over medium heat. Cook sweet potato rounds for 2 minutes each side or until golden; remove from pan to paper towel to drain.

Divide haloumi schnitzels into 4 portions. Divide sweet potato chips into 4 portions. Refrigerate for up to 4 days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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